Kent Rollins' Fried Chimichangas

In a large bowl, combine the shredded chicken and drained chopped green chilies. Add salt, pepper, cumin, smoked paprika, oregano, half a bouillon cube, mesquite seasoning, and about half a cup of the chicken broth. Mix well to combine all the flavors.

Transfer the mixture to a pot or Dutch oven and heat over medium heat, stirring occasionally, until everything is heated through and the flavors have blended. This should take about 5-10 minutes.

Lay out a large flour tortilla. Place two slices of Colby Jack cheese and two slices of Monterey Jack cheese on one half of the tortilla, leaving some space on the edges.

Spoon a generous amount of the warm chicken and green chili mixture over the cheese. Try to keep the filling centered and not too close to the edges.

Fold the tortilla in half, then fold in the sides to create a rectangular shape. Roll it up tightly, tucking in the filling as you go, to form a chimichanga. Ensure the seam is on the bottom.

Repeat the process with the remaining tortillas, cheese, and filling to create all the chimichangas.

Pour about half an inch of vegetable oil into a large cast iron skillet. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil temperature by dropping a small piece of tortilla into it; it should sizzle immediately.

Carefully place 2-3 chimichangas seam-side down into the hot oil. Fry for about 3-4 minutes per side, or until golden brown and crispy. Use tongs to turn them gently to ensure even cooking.

Remove the chimichangas from the skillet and place them on a plate lined with paper towels to drain any excess oil.